Broccoli and sun dried tomatoes frittata

1. Simmer broccoli in a steam basket, drain and set aside. 
2. Beat eggs with milk, basil, salt and pepper. Add broccoli and sun dried tomatoes and mix well. 
3. In a 25 cm (10”) oven proof skillet, heat oil at medium heat and sauté onions until golden. 
4. Add eggs mixture, stir, reduce heat, cover and cook 10 minutes. 
5. Sprinkle with cheese and put under the grill until cheese is golden brown.

Nutrition Facts (per serving):

Calories: 265

Protein:  18 g

Fat:    18 g

Carbohydrate:  9 g

Fibre:   2 g

Sodium: 210 mg